Grilled Chili-Rubbed Chicken Thighs

A two-level fire ensures crisp skin and moist, evenly cooked meat. To create two levels of heat in a charcoal grill, spread some of the hot coals in a thin layer over half of the grill and pile the remaining coals on the other side. Cook the chicken uncovered when using a charcoal grill; covering it makes it cook faster and more likely to char.
Body+Soul, September 2006
  • Prep Time 5 minutes
  • Total Time 25 minutes
  • Yield Serves 4 to 6
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  • Oil, for grates
  • Coarse salt
  • 12 bone-in, skin-on chicken thighs, trimmed of excess fat
  • 1/3 cup chili powder


  1. Heat a grill to medium-high; lightly oil grates.

  2. Meanwhile, generously salt both sides of the chicken and then rub with chili powder; set aside. Sear the chicken over the hotter part of the grill, 1 to 2 minutes on each side. Move the chicken to the cooler part of the grill, cover, and grill, turning occasionally until fully cooked through, 12 to 16 minutes. Transfer to platter and serve hot, warm, or at room temperature.

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